| Description |
x, 468 pages : illustrations ; 24 cm |
| Contents |
1. Principles for Nuclear Magnetic Resonance Analysis of Intact Food Materials / Thomas M. Eads -- 2. Applications of Nuclear Magnetic Resonance Spectroscopy to Food Additive and Contaminant Problems / Eugene P. Mazzola -- 3. Analytical Applications of Electron Spin Resonance Spectroscopy in Food Science / Ionel Rosenthal -- 4. Application to Food Analysis of Gas Chromatography - Mass Spectrometry and Supercritical Fluid Chromatography - Mass Spectrometry / John A. G. Roach -- 5. Liquid Chromatography - Mass Spectrometry for the Analysis of Contaminants in Food / Steven M. Musser -- 6. MALDI TOF MS: Food-Related Applications / M. Paul Chiarelli and Jackson O. Lay, Jr. -- 7. FTIR and Hyphenated FTIR Techniques for the Analysis of Foods / Gerald T. Reedy and Magdi M. Mossoba -- 8. Attenuated Total Reflectance Spectroscopy: Principles and Applications in Infrared Analysis of Food / Jacqueline Sedman, Frederick R. van de Voort and Ashraf A. Ismail |
|
9. Raman Spectroscopy / Yukihiro Ozaki |
| Summary |
This valuable reference outlines the basic principles, advanced instrumentation, applications, and future potential of a wide range of spectral techniques in food analysis. Containing over 850 references, tables, equations, drawings, and photographs, Spectral Methods in Food Analysis is suitable for food scientists and technologists; food, analytical, and brewing chemists; biochemists; toxicologists and microbiologists; quality assurance and control, composition, nutrition, materials testing, biochemical, and food safety engineers; spectroscopists and chromatographic analysts; and graduate students in these disciplines |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Analysis.
|
|
Spectrum analysis.
|
| Author |
Mossoba, Magdi M.
|
| LC no. |
98045744 |
| ISBN |
0824702239 (alk. paper) |
|
